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 Post subject: Masakage Yuki
PostPosted: Fri Jan 10, 2014 4:04 am 
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Joined: Mon Dec 23, 2013 5:33 am
Posts: 104
Location: Metro Detroit
Hey guys how's the Masakaye Yuki. I've slowly been falling in love with this knife. The red pakkawood ferrule is just speaking to me. I have one knife that is carbon core with stainless clad( a Hiromoto AS petty) so I know how to care for the core steel. I am a fan of 240mm or 10" knives but I don't know when Mark will get more of those in stock so I might just get the 210. I haven been looking at this knife since the Kohetsu 240 went out of stock(will probably get one anyway when they come back) be cause I've totally fallen down the rabbit hole.



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Cook for Country Club of Detroit: AM Pantry

Knife Experience:
150mm Hiromoto petty
9" New West Knife Works Chef's
270mm Kohetsu AS Gyuto
150mm Masakage Yuki Honesuki
8 and 10" Wusthof Classics
Crappy Mercer culinary school knives
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 Post subject: Re: Masakage Yuki
PostPosted: Fri Jan 10, 2014 4:07 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 3398
Once you've gone 240 it's hard to go back to 210 :mrgreen:. I'd wait. Lota fans of the Yuki out there.



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 Post subject: Re: Masakage Yuki
PostPosted: Fri Jan 10, 2014 4:14 am 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 606
Heard nothing but good about Masakage, especially the Yuki series. Haven't gotten to wield one of them yet.


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 Post subject: Re: Masakage Yuki
PostPosted: Fri Jan 10, 2014 4:21 am 
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Joined: Mon Dec 23, 2013 5:33 am
Posts: 104
Location: Metro Detroit
Ok Mark get more 240s in, I want to give you money!!! :lol:



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Cook for Country Club of Detroit: AM Pantry

Knife Experience:
150mm Hiromoto petty
9" New West Knife Works Chef's
270mm Kohetsu AS Gyuto
150mm Masakage Yuki Honesuki
8 and 10" Wusthof Classics
Crappy Mercer culinary school knives
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 Post subject: Re: Masakage Yuki
PostPosted: Fri Jan 10, 2014 4:22 am 

Joined: Sat Jan 04, 2014 8:57 pm
Posts: 414
I am waiting for the 240s to come back as well. I was deciding between the Yuki and the Anryu, and waffled too long.

They do seem to have a pretty large flat spot in the blade shape, but my pick is the 240 over the 210.


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 Post subject: Re: Masakage Yuki
PostPosted: Fri Jan 10, 2014 4:37 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 1316
"I was deciding between the Yuki and the Anryu"

I was too...I picked up the Anryu. Can't comment on the Yuki, but the Anryu is awesome...highly recommend.


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 Post subject: Re: Masakage Yuki
PostPosted: Fri Jan 10, 2014 4:38 am 

Joined: Mon Dec 09, 2013 9:10 pm
Posts: 205
estayton you could always go with the mizu 240 its in stock and a masakage made by Anryu san.


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 Post subject: Re: Masakage Yuki
PostPosted: Fri Jan 10, 2014 4:48 am 
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Joined: Mon Dec 23, 2013 5:33 am
Posts: 104
Location: Metro Detroit
I like the mizu look, but with it being a kurochi and not stainless clad, I'm a little apprehensive about it as I'd probably be putting it into my knife rotation for work.



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Cook for Country Club of Detroit: AM Pantry

Knife Experience:
150mm Hiromoto petty
9" New West Knife Works Chef's
270mm Kohetsu AS Gyuto
150mm Masakage Yuki Honesuki
8 and 10" Wusthof Classics
Crappy Mercer culinary school knives
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 Post subject: Re: Masakage Yuki
PostPosted: Fri Jan 10, 2014 2:36 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2014
Pretty pictures of a Yuki 210: masakage-yuki-210-gyuoto-larger-pics-t2122.html.

Just FYI, my 210 Yuki and another I measured were both about 217-218 on the edge, so they're a little oversized if that helps.

And yes, they are just stupid great knives :-).


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 Post subject: Re: Masakage Yuki
PostPosted: Fri Jan 10, 2014 3:07 pm 
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Joined: Mon Dec 23, 2013 5:33 am
Posts: 104
Location: Metro Detroit
Steve you are making it hard to abstain!!



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Cook for Country Club of Detroit: AM Pantry

Knife Experience:
150mm Hiromoto petty
9" New West Knife Works Chef's
270mm Kohetsu AS Gyuto
150mm Masakage Yuki Honesuki
8 and 10" Wusthof Classics
Crappy Mercer culinary school knives
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